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Using kitchen shears, cut lengthwise through undersides of lobster tails. Grasp each side of 1 tail with your hands and crack shell, opening cut side. Repeat with second tail. Lift meat from shells, cut into ¾-inch pieces, and set aside. Using kitchen shears, cut shells into large pieces. Combine shells and clam juice in large bowl. Microwave until fragrant and shells are red, 3 to 4 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve liquid and discard solids.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.
Meanwhile, melt 4 tablespoons butter in 12-inch skillet over medium-high heat. Add onion, fennel bulb, and salt and cook until softened, 5 to 7 minutes. Stir in tomatoes, garlic, and orange zest and cook until fragrant, about 30 seconds. Stir in ouzo and simmer until evaporated, about 4 minutes. Stir in lobster meat and reserved clam juice mixture and simmer until lobster is cooked through, about 5 minutes. Add lobster mixture, orange juice, and remaining 2 tablespoons butter to pasta and cook over medium heat, tossing to combine, for about 30 seconds. Serve, sprinkled with fennel fronds.